Dining out: All you can hold for five bucks / Joseph Mitchell
The finest butter and lots of time / Joseph Wechsberg
A good appetite / A. J. Liebling
The afterglow / A. J. Liebling
Is there a crisis in French cooking? / Adam Gopnik
Don't eat before reading this / Anthony Bourdain
A really big lunch / Jim Harrison
Eating in: The secret ingredient / M.F.K. Fisher
The trouble with tripe / M.F.K. Fisher
Nor censure nor disdain / M.F.K. Fisher
Good cooking: / Calvin Tomkins
Look back in hunger / Anthony Lane
The reporter's kitchen / Jane Kramer
Fishing and foraging: A mess of clams / Joseph Mitchell
The fruit detective / John Seabrook
Gone fishing / Mark Singer
Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin
The homesick restaurant / Susan Orlean
The magic bagel / Calvin Trillin
A rat in my soup / Peter Hessler
Raw faith / Burkhard Bilger
Night kitchens / Judith Thurman
The pour: Dry martini / Roger Angell
The red and the white / Calvin Trillin
The russian god / Victor Erofeyev
The ketchup conundrum / Malcolm Gladwell
Tastes funny: But the one on the right / Dorothy Parker
Curl up and diet / Ogden Nash
Quick, hammacher, my stomacher! / Ogden Nash
Nesselrode to jeopardy / S. J. Perelman
Eat, drink, and be merry / Peter De Vries
Notes from the overfed / Woody Allen
The zagat history of my last relationship 409(3) / Noah Baumbach
Your table is ready / John Kenney
Small plates: Bock / William Shawn
Diat / Geoffrey T. Hellman
Under the hood / Mark Singer
Protein source / Mark Singer
Sea urchin / Chang-Rae Lee
As the french do / Janet MalColm
Blocking and chowing / Ben McGrath
When edibles attack / Rebecca Mead
Killing dinner / Gabrielle Hamilton
Fiction: Taste / Roald Dahl
Two roast beefs / V. S. Pritchett
The sorrows of gin / John Cheever
The jaguar sun / Italo Calvino
There should be a name for it / Matthew Klam
The butcher's wife / Louise Erdrich
